1/2 pound spaghetti, or enough pasta for 2 people

1 cup ricotta

2 tablespoons prepared pesto

5 baby tomatoes cut in half

1 green onion trimmed and cut into thin slices, using green part

2-3 tablespoons pasta cooking water

1 ear corn, kernels cut off

4 baby zucchini trimmed and cut in half horizontally OR 1/2 zucchini cut into thin slices

Zucchini flowers (optional)

Salt and pepper to taste

Grated parmesan or pecorino for garnish (optional)

1. Bring water to a rolling boil. Add salt to taste. Add pasta and give a stir. Stir again after 3 minutes to prevent sticking.

2. As spaghetti cooks, combine the ricotta, pesto, tomatoes and green onion in a bowl. Once the pasta is cooking, take a couple tablespoons of the cooking water and add to the bowl. Stir the ricotta and other ingredients briefly to allow the water to loosen the ricotta. If you feel it needs a bit more loosening add more pasta cooking water 1 tablespoon at a time. Do not let it get too watery. You want the ricotta to act as a sauce to coat the pasta.

3. When pasta is half cooked, add the corn, zucchini and zucchini flowers if using. Cook until pasta is al dente.

4. Drain pasta and add to bowl with ricotta mixture. Season to taste. Use tongs or two forks to toss pasta well in sauce. Serve immediately. Pass the parmesan or pecorino if desired.

(Evan Kleiman is a speaker on culinary topics, food culture and sustainability. She blogs at evankleiman.com. One for the Table is Amy Ephron's online magazine that specializes in food, politics, and love. http://www.oneforthetable.com/.)